Garlic chives are a versatile herb used widely in Asian cooking. When young, leaves and flower buds have a delicate aroma and a garlic flavor with hints of honey and onion. Add to stir fries, scrambled eggs, soups, and noodles, or sprinkle on meats and fish. The plant comes back every year, is good for containers and indoor growing for fresh herbs all winter long. Edible flowers are loved by bees.
Botanical Name: Allium tuberosum
Hardiness: Perennial in USDA zones 3–9
Plant Dimensions: 18″ tall
Variety Information: Flat leaves are ¼” wide, 10″–18″ long. White flowers on tubular stems bloom mid- to late summer. Garlic chives are also called Chinese chives because they are used extensively in Chinese cooking.
Exposure: Full sun to part shade
Attributes: Drought Tolerant, Good for Containers, Attracts Pollinators, Deer Resistant
When to Sow Outside: RECOMMENDED. 4 to 6 weeks before your average last frost date, as soon as soil can be worked, or as late as 2 months before your first fall frost date, and when soil temperature is at least 45°F, ideally 60°–70°F.
When to Start Inside: 6 to 8 weeks before your average last frost date.
Days to Emerge: 10–15 days
Seed Depth: ¼”
Seed Spacing: A group of 6 seeds every 8″
Row Spacing: 8″ apart or as desired
Thinning: Not required
Harvesting: FOLIAGE: When outer spears of chives are at least 6″ long, cut back to 2″ above ground level. Once or twice a season, shear plants to 2″ above ground; this will keep the new, tender foliage available. FLOWERS: Harvest for dried flowers and consumption when in full bloom. FLOWER BUDS: Harvest when stems are 12″ tall before bud has opened. NOTE: Some gardeners recommend not harvesting garlic chives the first year to allow plant to strengthen.
This packet sows up to 13 feet. 120 seeds.